BEST CREAM OF ASPARAGUS SOUP
Best Cream of Asparagus Soup – it's delicious and simple to make. Plus, its rich, creamy texture makes it a comforting and satisfying meal.
Equipment
- Dutch oven or Large pot
- Hand-held blender
Ingredients
- 2 pounds of fresh green asparagus washed and trimmed
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 yellow onion chopped medium size
- 5 cups vegetable stock or stock of choice (chicken stock, bone broth or water)
- 1/2 cup heavy cream 35% cream
- 3 fresh sage leaves (3/4 teaspoon of dried sage)
- 1 teaspoon lemon juice fresh
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon freshly chopped dill optional for garnish
Instructions
- Wash the asparagus, and trim the ends to remove any woody parts. Then, roughly chop the stalks and set aside. Chop up the onion into small pieces and mince the garlic.
- Heat the butter in a Dutch oven or similar medium/large saucepan over medium heat. Add the onion and cook, stirring frequently, until the onion is slightly colored, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add garlic, sage, and black pepper, and sauté until fragrant, 30 seconds more. Then add the asparagus, cover with a lid, and allow to cook until softened—about 10 minutes.
- Reserve asparagus for garnish: Remove a few asparagus tips from the pot and reserve them to the side to be used as a garnish.
- Add the vegetable stock or broth of choice, and bring to a boil. Reduce the heat, then allow to simmer for 30 minutes, or until the vegetables are very tender. Make sure to cover the saucepan with a lid.
- Puree the soup with an immersion blender until completely smooth and creamy. Alternatively, use a standard blender to purée the soup in batches. Be careful, as hot soup tends to splatter.
- Stir in the heavy cream until combined. Adjust seasoning to taste with more salt and pepper if needed. Set the pan over low heat and reheat the soup to serving temperature. Ladle the soup into bowls, then garnish with asparagus tips, fresh chopped dill (if using), and freshly ground black pepper. Enjoy!
Notes
Store: Soup can be kept in the refrigerator in an airtight container for up to 3 days. For longer-term storage, you can freeze it.
Freezing instructions: You can freeze the soup for up to 2-3 months. Defrost the soup in the refrigerator for 8 hours and then reheat it on the stovetop over medium heat until hot. If you are preparing the soup specifically for freezing, don't add the cream at all before you freeze it. You can add cream after thawing and reheating instead. This will ensure that the soup maintains its creamy texture and delicious flavor.
Nutrition
Calories: 22kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gTrans Fat: 0.02gCholesterol: 1mgSodium: 7mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 98IUVitamin C: 6mgCalcium: 14mgIron: 0.3mg
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